Quantity 100 pieces.
Ingredients:
- 200 g / 0.88 cups / 7 oz / 1 3/4 sticks of soft butter
- 90g / 3/4 cup icing sugar
- 75 g of pure raw marzipan
- 1 split vanilla pod
- 250 g / 2 cups of flour
- 1 beaten egg
- Coarse cane sugar
Method:
Stir soft butter, icing sugar, grated marzipan and vanilla seeds creamy. Add the flour and knead the dough together quickly. Let it rest in the fridge in between 1/2-1 hour. Take out the dough and divide it into 4 portions, roll each portion out to a width of approx. 2 1/2 cm. Wrap in cling film and let it refrigerate overnight. Take one roll out at a time. Roll the dough in the egg whites and then in canesugar. Cut 4-5 mm thick slices and place on a baking sheet. Remember to have good space between the cookies so they do not melt together during baking. Bake for 12-15 minutes at 175°C/350°F until lightly golden.
Cool the cookies on a wire rack and put them in an airtight tin can when they are completely cold.
See shelf life on Butter Cookies
The recipe is from Anne au Chocolate, see here
Merry Christmas